Wolf ICBCT30IU manual Induction cooking has been used in Europe for

W O L F INDUCTION COOKTOP F E AT U R E S

INDUCTION C O O K I N G
Induction cooking has been used in Europe for	B E N E F I T S O F I N D U C T I O N C O O K I N G
decades by professionals and homeowners	Speed. Heating is immediate. Adjustment is
demanding the best in performance.
	immediate. No slow change from heating up to
In induction cooking, the electricity flows
	cooling down. Heats up to 50% faster than gas
through a coil to produce a magnetic field	or electric cooktops.
under the ceramic cooktop.	Controllability. Homogeneous cooking to
When a cast iron or magnetic stainless steel
	distribute the heat perfectly (no hot or burned
pan is placed on the ceramic glass surface,	spots). You can keep sauces and chocolates
currents are induced in the cooking utensil and	melted at 50 watts of power, or with the touch
instant heat is generated due to the resistance	of a finger, activate Hi-Power mode and boil
of the pan. Induction only works with cooking	water in half the time you normally do.
vessels made of magnetic materials, such as	Energy efficiency. Energy is supplied directly
cast iron and magnetic stainless steel (it will
	to the cooking vessel so 85% to 90% of the
not work with aluminum or copper pots). To
	electric energy gets used to cook. This means
test the cookware, a magnet must stick to the
	a cooler kitchen and cooktop.
bottom of the vessel in order to function.
	Easy to clean. The surface remains relatively
	cool, so overflows and spills do not stick or
	burn onto the element. The surface will be
	warm after removing a saucepan with hot
	contents. Wait until the surface cools to clean
	with soapy water.

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